Go Back Email Link
–+ servings
Print Recipe
5 from 55 votes

Turkey Noodle Casserole

Full of flavors and the perfect casserole for colder weather.
QR Code

NEED MORE INFO? Scan the QR code to go to the online recipe.

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Dish
Cuisine: American
Method: Oven
Servings: 8
Calories: 296kcal
Author: Corinne Schmitt

Ingredients

  • 2 to 3 cups turkey cubed
  • 2 tablespoons olive oil
  • 3 small carrots peeled and diced
  • 2 stalks celery diced
  • 1 onion diced
  • 1 8 ounce pkg cream cheese cut into large cubes
  • ½ cup sour cream
  • 2 cups chicken stock
  • ½ teaspoon ground sage
  • 1 teaspoon thyme leaves
  • 1 16 ounce package egg noodles
  • 2 cups dry stuffing mix AND ½ cup hot water OR 3 cups leftover dressing
  • Butter for greasing casserole dish

Instructions

  • Preheat oven to 350 degrees.
  • Cook egg noodles to al dente according to package directions. Drain.
  • Grease a 9x13 casserole dish with butter. Set aside.
  • In a large skillet over medium-high heat, add olive oil. Heat until it shimmers (about 1 minute) and add onions, celery, and carrots. Cook until tender, stirring occasionally, for about 5 minutes.
  • Mix in cream cheese, sour cream, and chicken stock. Add the sage and thyme. When well combined, stir in turkey and heat through.
  • Toss turkey mixture with cooked egg noodles and pour into prepared casserole dish.
  • Mix together dry stuffing mix and hot water. Fluff with a fork. OR use leftover dressing. Use a fork to drop prepared stuffing over the top of the casserole.
  • Cover with aluminum foil and cook for 20 minutes. Remove foil and cook for an additional 5 to 10 minutes to make the topping crunchy. Serve.

Nutrition

Calories: 296kcal | Carbohydrates: 39g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 740mg | Potassium: 337mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3937IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg